Should you have a slice of homemade peach pie or a cookie for dessert? Allow me to answer that with peach pie cookies. These mini pies in cookie form combine two irresistible desserts into one. No need to wait for peach season, as we are keeping it simple by using a peach pie filling.
With chewy sugar cookie crusts and an icing glaze, these peach pie sugar cookies are just what your next party needs. They are also incredibly easy to make, as we like to do it around here. Save this recipe for the next time you need a last-minute dessert.
Peach Pies in Cookie Form
Last season, I found myself completely obsessed with peaches. It’s like I just discovered that they existed. I was eating fresh peaches, adding sliced ripe peaches to my overnight oats, and just eating them however and whenever I could.
So, it’s a no-brainer that we have to add peach pie cookies to the pie cookie series. The peachy bites join the party with banana cream pie cookies, French silk pie cookies, key lime cookies, and more. If you think we are running out of pie cookie flavors, not just yet! There are more to come (like caramel apple), so stay tuned.
Why This Recipe is Just Peachy
- Peach Flavor Anytime: You can enjoy these cookies all year. No waiting for peach season.
- Super Simple: Just a few easy steps. Great for when you’re busy.
- Party Hit: They’re like mini pies but in cookie form. People love mini desserts.
- Kid-Friendly: Kids love helping to make and eat them. It’s a fun family activity.
Pie Pie Cookies Ingredients
- Refrigerated sugar cookie dough
- Peach pie filling
- Powdered sugar
Peach Sugar Cookies Instructions
Start Your Oven: Heat your oven to 350 degrees. Get your 12-cup muffin tins ready by spraying them with nonstick cooking spray.
Shape the Dough: Take the dough and roll each piece into a ball. Place them in the muffin tin. To shape the dough into a pie crust, use a tart shaper or the back of a spoon. Dip it in flour first to prevent sticking. Gently press the dough into the tin and up the sides. Be careful not to make the bottom too thin. Aim for higher sides to create a nice crust edge.
First Bake: Once all the tins are filled, bake them for 4 minutes. The crust will be partly cooked. Then take them out of the oven.
Add the Peach: Cut the peaches into smaller pieces. This can be easily done with a spoon on a plate. Spoon a bit of peach filling into each cookie crust. Put them back in the oven for another 6-8 minutes. Bake until the cookie cups turn golden brown. Then take them out and let them cool a bit before removing from the tin and placing them on a cooling rack to cool completely.
Make the Icing: In a bowl, whisk together powdered sugar, milk, and vanilla. Keep mixing until it’s smooth. Put this icing into a resealable sandwich bag. Cut a small corner off the bag for easy drizzling. Drizzle the icing over each peach pie cookie.
Ready to Serve: You can serve these yummy cookies right away. Or if you prefer, cover them and keep them in the fridge until you’re ready to serve.
Create a Peach Paradise
If you’re on a peach bender like I was, definitely add these other recipes to your list of things to make. Start the day with peach raspberry protein pancakes. For lunch or a unique BBQ party side dish, don’t miss this chicken and peach pasta salad. And for dinner, whip up this peach chicken sheet pan dinner.
Recipe Tweaks and Swaps
- Different Fruit: If you think peach is the pits, feel free to use apple pie, cherry, or blueberry pie filling. It’s best to visit each one of those recipes themselves if you go this route.
- Homemade Cookie Dough: If you have the time and a good sugar cookie dough recipe, feel free to make the crusts from homemade dough.
- Add Nuts or Spices: Mix in some chopped nuts or a sprinkle of cinnamon or nutmeg to the filling for a dash of extra flavor.
- Toppings: Serve these cookies with a sprinkle of powdered sugar or a scoop of vanilla ice cream to really do it up. Add a crumble to create peach cobbler cookies. Caramel sauce might be another tasty option. Experiment!
After the peach pie cookies have cooled, store them in an airtight container for up to a week in the fridge.
Recipe Notes and FAQ
Can I make these cookies ahead of time?
Yes, you can bake them a day or two in advance. Just store them properly as mentioned above.
What if I don’t have a tart shaper?
No problem! The back of a spoon works just fine to shape the cookie dough in the muffin tin.
Can I use fresh fruit instead of canned peach pie filling?
Absolutely. Just cook the fresh chopped peaches with a bit of sugar and cornstarch to thicken, then cool before using.
How can I make these cookies gluten-free?
Use gluten-free cookie dough and check that your peach pie filling is gluten-free as well.
- 1 package (16 oz) refrigerated sugar cookie dough (break and bake type)
- 1 can (21 oz) peach pie filling
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1/2 teaspoon vanilla
- Preheat the oven to 350°F. Grease two regular-size (12 cup) muffin tins with nonstick cooking spray.
- Roll each sugar cookie into a ball and place into the muffin tin. Using a tart shaper dipped in flour, or the back of a spoon, gently press the dough into the pan and onto the sides. Make sure the bottom isn't too thin and keep the sides higher than the bottom to create an edge on the crust.
- Once all muffin tins are full, bake for 4 minutes. The crust will not be fully cooked. Remove from the oven.
- Slice the peaches into smaller pieces. This can be done easily with a spoon on a plate. Spoon a small amount of filling into each cookie cup and return to the oven. Bake for 6-8 minutes or until the crust is golden brown. Remove from the oven and let them cool before removing the cookie cups from the pan.
- Whisk together powdered sugar, milk, and vanilla until smooth. Transfer the icing to a resealable sandwich bag and seal shut. Snip the tip of the bag with scissors and drizzle on top of each peach pie cookie.
- Serve immediately or cover and refrigerate until ready to serve.
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Amount Per Serving: Calories: 36Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 15mgCarbohydrates: 7gFiber: 0gSugar: 6gProtein: 0g
Nutrition facts are an estimate only.
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Comments and feedback are always appreciated. Drop a note below to let me know how this recipe worked out for you, or if you have a favorite pie you would like to see “cookified.”